3-403.11 Heat commercially precooked potentially hazardous food that will be hot held to at least 135 F for 15 seconds. 3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours. 3-501.16 Maintain potentially hazardous food at 135 F or above. Chicken gumbo stored inside of the warming cabinet 119째F. Employee stated that soups are placed in hot wells and that is how that are cooked. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. 4-602.11 Clean fan covers on RI coolers and/or RI freezers. Accumulation of grime and residue on fan covers of RI coolers. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of caked on residue on nozzles of cappuccino machine. 4-901.11 Allow utensils to air dry before stacking. Employee wet stacking food containers. 6-501.11 Repair or replace damaged floor tiles. Cracked or damaged floor tiles throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of grime and residue underneath shelving inside of the WI cooler/freezer and behind, near, and underneath equipment.
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